Summer Share Twelve August 10th/12 2021
- This is a biweekly even share distribution as well as a weekly one.
- We are sharing watermelons this week. They are of moderate size so if they do not fit in the share box you will need to bring a bag to bring one home.
- Thanks for the return boxes; keep’em coming…
Farm News from Jane
The cicada’s song has become stronger over the last few weeks. It seems late this year but I wonder like all of the other insects if the dry weather earlier caused their delay. I also heard many birds singing in the trees this noon after seeing a whole flock of them yesterday. I am not an ornithologist and don’t know many species except for the very common ones known from childhood. There have been very few insects until after the rains came. Nary a fly in the house until last week when I feel like I have been targeted! Perhaps that’s why the birds are happily singing; dinner’s ready. The swallows have been working heartily also.
We harvested the first of the potatoes with a mixed review; at one end of the field they were beautiful but at the end that is lower lying the plants had died off before the potatoes had much time to grow. Still trying to figure that one out. We were very dry earlier in the season so it would make sense that they would do better on the wetter end. We also had a pretty good infestation of Colorado potato beetles at the low-lying end. The beetles winter over in the hedgerows so the higher end which is where the woods are the damage was much less. Like I shared; still trying to understand! But they are beautiful even if they are smaller and yield less.
The watermelons are doing fantastic this year. This variety is called Sugar Baby and has been a standard for many years. They are a bit bigger than we had hoped for share boxes but are sweet and extremely juicy. We hope to have a crop of cantaloupes also. We’ll see how they fare.
We pulled up the last of the onions today; the sweet Spanish variety. The size is quite nice; they have done the best of any of the varieties we grow. We place the onions in the small greenhouse to dry down the leaves before removing them for storage. This allows them to cure without spreading any disease into the bulb from the leaves. Once the leaves are dead there is no transmission of disease to the bulb. Sometimes you have an onion that looks great on the outside but when you cut it open the center is getting soft; this is why. So, if the onions still have a few browning leaves left on them that’s the reason! We like to have our produce as presentable as possible but not at the expense of the crop.
Well that’s about the news from the farm for this week. It looks like rain is coming and except for getting the onions out of the field we will be happy for a few good showers. The sunlight is decreasing each day now; the sun doesn’t rise until almost 6:15 a.m. and is setting earlier as well. Enjoy these warm sunny evenings before they slip away. And be grateful, Jane
Produce: Watermelon Red potatoes Garlic Walla Walla onions Tomatoes Sweet corn
Zucchini Yellow squash Cucumber Cubanelle pepper Green beans
Fruit: Apricots White fleshed Nectarines Peaches
– The Cubanelle peppers are huge this season; great for stuffing. They are a mild sweet pepper used frequently for frying, like the peppers and onions you would get at the fair. Recipes are included but more for ideas as there is just one large this week!
– The red potato variety is Nordanna and are a red-skinned white potato. They are a creamy potato great for boiling and serving with a bit of butter right out of the pot. They will grill or roast well also. Just don’t overcook. In a large pot of boiling salted water, cook potatoes until tender but not falling apart, 10 to 15 minutes (timing will vary depending upon the size of potatoes; test with a fork to see if done). Drain in a colander, rinse under cold water, and shake to remove excess water. Old potatoes you start in cool water and bring to a boil. Freshly dug “new” potatoes you place in boiling water to cook. Keep in the brown paper bag at room temperature or refrigerate if you don’t plan on using them right away. The small ones will get soft quickly otherwise.
– Tomato varieties may vary from week to week depending on the yield. The cherry tomatoes are extremely sweet and flavorful and the Saladette are not as sweet but are very firm and more recipe friendly for slicing.
– The fruit can be ripened more quickly if left in a brown paper bag on the counter. Just watch carefully and perhaps don’t try to ripen it all at the same time…
– Peaches are still clingstone but they really didn’t come off the pit too badly! Try cutting them in half and grilling them for an unexpected treat!
Filling: 4 c sliced nectarines, 1/2c cold water, 1/3 c unpacked light brown sugar, 1 T cornstarch, 1 T unsalted butter
Topping: 1 C all-purpose flour, 1/2 C sugar, 1 1/2 tsp baking powder, 1/2 C milk, 4 T (1/2 stick) unsalted butter, softened
Garnish: Cinnamon sugar for sprinkling
Preheat oven to 350 degrees. To prepare the topping: In a medium-size bowl, stir together the flour, the sugar, and the baking powder. Add the milk and the butter and beat until smooth. To prepare the filling: In a large saucepan, combine all the ingredients. Cook and stir over medium heat until mixture is thickened and bubbly, about 5-10 minutes. Pour into an ungreased 13×9-inch glass baking dish. Spoon the topping over the filling and spread carefully and evenly with a rubber spatula. Sprinkle with cinnamon sugar. Bake 30-40 minutes or until topping is lightly golden and a cake tester inserted into the center of topping comes out clean.
4 fresh nectarines, pitted and halved, 2 T melted unsalted butter, 4 T brown sugar melted unsalted butter
Brush each nectarine half with 1/4 tablespoon melted butter and sprinkle with 1/2 tablespoon brown sugar. Preheat the grill on medium heat. Place nectarines into an aluminum grill dish or directly onto the grill. Grill until lightly browned, turning occasionally, 3 to 5 minutes.
GRILLED PEACH SALAD
3 T extra-virgin olive oil, 2 T fresh lemon juice (from 1 lemon), 2 tsp honey, 1/2 tsp kosher salt, 1/4 tsp black pepper, 2 large, firm peaches, quartered (1 lb.), Cooking spray, 5 oz. baby arugula (about 5 cups), 1/2 C fresh mint leaves, torn (about 1/8 oz.), 1 C fresh blackberries (5 oz.), 2 T roasted, unsalted sunflower seed kernels, 3/4 oz. Parmesan-Reggiano cheese, shaved (about 1/4 C)
Preheat grill to high (450°F to 550°F). Whisk together olive oil, lemon juice, honey, salt, and pepper in a medium bowl until combined. Brush peaches evenly with a small amount of the dressing (about 1 teaspoon total). Place peaches, cut side down, on grill grate coated with cooking spray. Grill, uncovered, until grill marks appear and peaches are slightly tender, 2 to 3 minutes on each side. Remove from grill, and set aside. Combine arugula and mint in a medium bowl. Drizzle with remaining dressing, and toss to coat. Arrange on a platter, and top with peaches, blackberries, sunflower seeds, and cheese.
2/3 C sugar, 4 T flour, 1 C heavy cream, ¼ tsp. almond extract, 5 nectarines, 1 9-inch unbaked pie crust
Preheat oven to 400 degrees. Place a large pot of water over high heat, and bring to a boil. Combine sugar, flour, cinnamon, heavy cream and almond extract. Set aside. Place the nectarines in boiling water for 30 to 45 seconds. Immediately place nectarines under cold running water and remove skins. Cut nectarines in half and remove pits. Place halves in the pie shell with the cut side down. Pour the cream mixture around the nectarines. Bake at 400 degrees F for 35 to 40 minutes. Good served warm or cold.
ROASTED POTATOES AND PEPPERS
2 pounds waxy potatoes; 1 pepper; 1 large onion, cut into wedges; olive oil; 2 sprigs of fresh rosemary; salt and freshly ground black pepper
Preheat the oven to 400°F. Wash the potatoes and blanch for 5 minutes in boiling water. Drain. When the potatoes are cool enough to handle, peel them and halve lengthwise. Cut pepper lengthwise into 8 strips, discarding the seeds and membrane. Oil a shallow ovenproof dish thoroughly with olive oil. Arrange the potatoes and peppers in alternating rows and stud with the onion. Cut the rosemary sprigs into 2-inch lengths and tuck among the vegetables. Season the dish generously with olive oil, salt and pepper and bake, uncovered, for 30-40 minutes, until all the vegetables are tender. Serves 4
SAUSAGE AND PEPPERS
1 lb. spicy Italian sausage links; 2 sweet peppers, seeded and cut into chunks; 1/4 large yellow onion; 1/4 tsp dried oregano; 1/4 tsp fennel seed; 3 tbsp dry white wine; 1 tbsp chicken stock
Place sausage in roasting pan and cover with pepper chunks and onion quarters. Sprinkle with oregano and fennel seed. Pour wine and stock over, and mix. Bake 20 minutes at 375 degrees; toss. Bake 30 minutes more, or until sausage is cooked through. Serve hot as a side dish or main dish. Makes 16 servings
CHICKEN-STUFFED CUBANELLE PEPPERS
6 Cubanelle peppers or mild banana peppers, 2 large eggs, lightly beaten, 3 cups shredded cooked chicken breast, 1 cup salsa, 3/4 cup soft bread crumbs, 1/2 cup cooked long grain rice, 2 cups meatless pasta sauce
Preheat oven to 350°. Cut and discard tops from peppers; remove seeds. In a large bowl, mix eggs, chicken, salsa, bread crumbs and rice. Spoon into peppers. Spread pasta sauce onto bottom of a 13×9-in. baking dish coated with cooking spray. Top with peppers. Bake, covered, 60-65 minutes or until peppers are tender and a thermometer inserted in stuffing reads at least 165°. Recipe fromTasteofHome.com
POACHED EGGS WITH CUBANELLE PEPPER PUREE
4 Cubanelles or Italian frying peppers, ¼ C plus 1T olive oil, plus more for brushing, ½ lb. mixed mushrooms, thickly sliced, 1 shallot, 1 clove garlic, 1T minced marjoram, salt and freshly ground pepper, 1 tsp. jalapeno hot sauce, 4 large eggs, 4 cubanelle peppers
Preheat the oven to 400°. On a baking sheet, brush the peppers with olive oil and roast for 20 minutes, turning once, until lightly browned and softened. Transfer the peppers to a bowl, cover with plastic wrap and let cool for 10 minutes. Meanwhile, in a medium skillet, heat 2 tablespoons of the olive oil. Add the mushrooms and cook over moderately high heat, stirring, until lightly browned, 4 minutes. Stir in the shallot, garlic and marjoram and cook until fragrant, 2 minutes. Season with salt and pepper and keep warm. Peel, core and seed the peppers. Transfer the peppers to a blender and puree. With the machine on, add the remaining 3 tablespoons of oil and the hot sauce and puree. Season with salt and pepper. Bring a large saucepan filled with 3 inches of water to a simmer. Crack each egg into a cup, then slide it into the water. Poach the eggs over low heat until the whites are set and the yolks are runny, 4 minutes. Using a slotted spoon, lift the eggs out of the water and blot them dry. Spoon the pepper puree onto plates and top with the mushrooms. Set the eggs on the mushrooms, season lightly with salt and pepper and serve.
SUMMER SQUASH SOUP SMYRNA
2 Medium-size summer squash or zucchini; 3 Cups plain yogurt; 4 Tablespoons each lemon juice and vinegar; 3 Tablespoons olive oil; 1/2 Tablespoons curry powder; 3 Cups tomato juice; Salt and black pepper; 6 Tablespoons minced fresh celery leaves
Seed and chop the squash. Simmer until tender in enough water to barely cover. Drain well, then puree. In a large bowl, beat the yogurt until smooth, then mix in the lemon juice, vinegar, olive oil and curry; stir in the squash and tomato juice. Season the soup to taste with salt and pepper, and refrigerate, covered, for 4 hours. Serve cold, garnished with minced celery leaves. Serves 6 to 8
FARM-STYLE POTATO SQUASH PANCAKES
1 Medium-size summer squash; 1 Large Spanish onion, peeled; 3 Large eggs; 2 Tbsps. chopped fresh chives; 1/2 Tsp salt; Dash white pepper; 6 potatoes, peeled
Wash, trim and finely grate the summer squash. Grate the onion, and then set both vegetables aside to drain thoroughly. Beat together the eggs and combine with the chives, salt and pepper. Grate the potatoes, blot briefly in paper towels, then stir into the egg mixture. Stir in the reserved squash and onion. Heat a lightly buttered griddle and, using a slotted spoon, drop the batter, a spoonful at a time; cook each pancake until it is brown and crisp on both sides, turning once. As each pancake is finished, set it aside to keep warm. Serve hot, with sour cream or applesauce on the side. Yield: enough to serve 6.
SHAVED SUMMER SQUASH SALAD
Roast 3 T. whole almonds and coarsely crush. Meanwhile, trim the ends off 1 lb. summer squash (a mix of green and yellow). Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl. In a small bowl, whisk together 2 ½ ^T. extra-virgin olive oil, 2T. fresh lemon juice, 1 minced garlic clove, and kosher salt to taste. Pour dressing over squash. Let stand a few minutes, then add a few handfuls of baby arugula. Shave a little Pecorino over the squash and toss. Season with kosher salt and freshly ground black pepper. Garnish with crushed almonds. Serves 4. Recipe from Bon appétit magazine.
SUMMER GREENS AND POTATO FRY-UP
1 tablespoon butter; 1/2 teaspoon dried ground thyme; 1 teaspoon chili oil (or substitute vegetable oil with a little crushed red pepper); 3/4 cup cooked sweet corn; 3 sprigs fresh oregano, torn up (or other fresh herbs except mint); 1 baking potato, or 3-4 small red potatoes, thin-sliced; 1 leek or small onion, finely chopped; 1/2 teaspoon paprika; salt and pepper; grated Parmesan (optional); 1/2 pound fresh spinach, chard or other mild-flavored greens, washed and stemmed
Heat butter and chili oil in large nonstick skillet over medium flame. Add potatoes and leeks or onions, and season well with salt and pepper. (You may also partially cook the potatoes first in salted water until nearly tender before frying them.) Let the potatoes brown lightly in the pan on one side for several minutes. Toss potatoes, season with more salt and pepper, and let them brown lightly again. When potatoes are almost tender, toss in greens and thyme, then add a little less than 1/4 cup water, cover the pan, and raise heat to high. Let steam until greens are nearly done, 1-2 minutes. Uncover, add corn, oregano, and paprika, and allow potatoes to finish cooking and browning. Season to taste and top with Parmesan, if desired. Serve with fried eggs if you like. Makes 2-4 servings. Recipe from Morn Rosenbloom
CORNY TOMATO SALAD
1 Tbsp lemon juice; 1/2 tsp salt; 1/4 tsp chopped, fresh oregano; 2 cloves garlic, minced; 1/4 tsp chili powder; 1/8 tsp ground cumin; 1/8 tsp black pepper; 2 tbsp vegetable oil; 2 tomatoes, diced; 1 small zucchini, diced; 1/2 c thinly sliced shallots; 2/3 cup corn, uncooked
Whisk together juice, salt, oregano, garlic, chili powder, cumin, pepper and oil in medium bowl. Add tomatoes, zucchini, onions and corn; toss. Marinate at room temperature 1 hour or several hours in the refrigerator. Makes 6 servings
MEXICAN GRILLED CORN
2 tbsp low-fat mayonnaise; 2 tbsp nonfat plain yogurt; 11/2 teaspoon chili powder; 4 ears corn, husked; 4 tablespoons finely shredded Parmesan cheese; 1 lime, quartered
Preheat grill to medium-high. Combine mayonnaise, yogurt and chili powder in a small bowl. Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with 1 tablespoon Parmesan. Serve with lime wedges. Makes 4 servings.
TZATZIKI: CUCUMBER YOGURT DIP
3 tablespoons olive oil, 1 tablespoon white vinegar, 2 cloves garlic (finely minced), 1/2 teaspoon salt, 1/4 teaspoon white pepper, 1 cup Greek yogurt (strained), 1 cup sour cream, 2 cucumbers (peeled, seeded, and diced), 1 teaspoon chopped fresh dill
Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. Using a whisk, blend the yogurt with the sour cream in a separate bowl. Add the olive oil mixture to the yogurt mixture and mix well. Add the cucumber and chopped fresh dill. Chill for at least 2 hours before serving and garnish with a sprig of fresh dill. Recipe form: thespruceeats.com
SALMON WITH CUCUMBER RELISH
For relish: 1/2 c white wine vinegar; 1/2 c sugar; 1 1/2 tsp minced ginger root; 1/2 tsp salt; 2 medium cucumbers, halved lengthwise, seeded and sliced
For fish: 1/4 c white wine vinegar; 2 Tbsp sesame oil; 1 Tbsp fresh minced ginger; 2 Tbsp minced green onions; 1 tsp salt; 6 (1-inch-thick) salmon steaks
For relish: Combine vinegar, sugar, ginger and salt; stir until sugar dissolves. Add cucumbers; chill 30 minutes.
For fish: Combine vinegar, oil, ginger, onions and salt. Pour over salmon in glass dish; marinate 30 minutes. Grill over medium heat 10 minutes, or until cooked through. If desired, broil instead. Serve relish on top or on the side of salmon. Makes 6 servings Recipe from Farm-Fresh Recipes.
PIQUANT CUCUMBER SALAD
1 cucumber; 2 tsp white mustard seeds; salt and freshly ground black pepper; 3 Tbsps. rice vinegar or white wine vinegar; fresh chives or young dill, if available
Peel the cucumber, then cut it into quite thin slices. Layer these into a shallow dish, sprinkling the mustard seeds, some salt and a grinding of pepper between the layers. Pour the vinegar over the top. Cover the salad and leave for at least an hour, preferably longer – even overnight – for the flavors to blend. Snip over some fresh chives or dill before serving. Serves 4-6. Recipe from Vegetarian Four Seasons
Cut firm, fresh, unwaxed cucumbers in half. Peel. Remove seeds with a long thin knife or apple-corer. Stuff halves with one of the following: whole trimmed radishes, soft cheese, tuna fish, crabmeat, or shrimp. Chill. Slice. Recipe from The Fruit and Vegetable Stand.
GREEN BEANS WITH CARAMELIZED ONIONS
2 pounds green beans, stem ends snipped off; 2 tablespoons butter; 2 medium onions, sliced as thinly as possible; 1 cup chicken stock; 1/2 tablespoons sugar; 1 tablespoon red wine vinegar; salt and pepper to taste Cook beans in boiling salted water until crisp-tender, 2-4 minutes. Drain; immerse in ice water. Drain again and let stand to dry. Melt butter in skillet over medium flame. Stir in onions and cook them slowly until very wilted and deepened in color, about 15 minutes. Boil stock in a saucepan until reduced to 1/4 cup; stir in sugar and vinegar. Stir in onions. Simmer until slightly reduced. Combine onions and green beans; heat through. Season with salt and pepper. Makes 8 servings.
PRIZEWINNER GREEN BEANS WITH TOMATOES AND GARLIC
2 tablespoons extra-virgin olive oil; 1pound green beans, ends clipped, beans cut in half; 1 clove garlic, minced; 1 sprig rosemary, leaves torn off the stem; about 1/4 teaspoon red pepper flakes; 2 medium tomatoes, cut into wedges; 1/2 cup sliced onions (peeling is optional); 2 teaspoons dried oregano; salt to taste or 2 tablespoons salted butter; 1/2 teaspoon dried ground thyme
Heat olive oil in deep pan over medium heat. Add garlic and pepper flakes; sauté until fragrant. Add onions; sauté until translucent, 3-5 minutes. Add 1/4 cup water, the dried spices, and green beans. Stir, cover, and steam-cook beans until nearly done, 10-15 minutes. Stir in the rosemary and tomatoes. Cook very briefly, until tomatoes are warmed through and beans are done. Season with salt, or, if you prefer, melt salted butter over the beans before serving. This recipe won a prize in the 2002 Food for Thought Recipe Contest in Madison, Wisconsin. Makes 4 servings. Recipe from Mora Rosenbloom
SOUTHERN STIR-FRY GREEN BEANS
1 1/2 lb. fresh green beans, trimmed; 2 Tbsp olive oil; 3 cloves garlic, chopped; 1 c chopped pecans; 2 Tbsp packed brown sugar
Heat olive oil in pan over medium heat. Sauté garlic 1 minute. Add green beans; cover, reduce to medium-low and cook 8 minutes, until tender, stirring occasionally. Add pecans and brown sugar; toss. Serve at once.
2 tbsp olive oil; 1 lb. whole beans, trimmed; 1 cup thinly sliced onion; 10 to 12 garlic cloves, peeled; salt and pepper; 1 to 2 tbsp balsamic or red wine vinegar; 1 cup lightly toasted pine nuts
Preheat oven to 400 degrees. Brush a large cookie sheet with 2 tbsp olive oil. Spread the beans, onions and garlic cloves on the tray and sprinkle lightly with salt and pepper. Bake for 20 minutes, occasionally stirring or shaking the tray. Taste a bean to see if it is tender enough for you; cook for 5-10 minutes if still crisp. Remove from oven; transfer to a bowl. Drizzle with vinegar, and some black pepper if desired. Serve at any temperature topped with toasted pine nuts. Serves 6
SWISS CHEESE, EGG AND GREEN BEAN CASSEROLE
1 lb. fresh beans; 2 tablespoons butter; 3 tablespoons whole wheat flour; 1/2 cup milk; 1/2 onion, grated; 1/2 tablespoon honey; 1/3 teaspoon salt; 1/8 teaspoon pepper; 1 1/2 cups yogurt; 4 hard-cooked eggs, sliced; 1/2 lb. Swiss cheese, slivered or grated; 1/4 cup wheat germ; 1 tablespoon oil
Cook green beans according to preferred method. Drain if necessary. In a saucepan, melt butter, add flour, stirring until blended, and then add milk. Continue to cook, stirring until thickened. Add grated onion, honey, seasonings and yogurt. Mix until smooth. Remove from heat. Preheat oven to 350°F. Make a layer of green beans in a casserole, then a layer of sliced hard-cooked eggs and then a layer of cheese. Pour sauce over top, poking casserole with a fork to be sure sauce seeps down into all the layers. Sprinkle with wheat germ which has been mixed with a little oil. Bake in preheated oven for 10 to 15 minutes, or until sauce is bubbling and cheese is melted. Be careful not to overcook because eggs left too long in the oven can become rubbery. Serve hot. Yield: 4 to 6 servings
THE BEST FRESH TOMATO SALSA
3 cups chopped tomatoes, 1/2 cup chopped green bell pepper, 1 cup onion, diced, 1/4 cup minced fresh cilantro, 2 tablespoons fresh lime juice, 4 teaspoons chopped fresh jalapeno pepper (including seeds), ½ tsp. salt, ½ tsp. cumin, ½ tsp. black pepper
Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve. Recipe form Allrecipes.com
CREAMY ROASTED TOMATO-BASIL DRESSING
1 tomato, 1-2 Sprig basil, 1 Sprig Rosemary, 1⁄4 cup oil, 1⁄4 cup apple cider vinegar, 1⁄2 cup tahini, 1 clove garlic, salt to taste
Broil tomato on high for 10 minutes. In a food processor or blender, add remaining ingredients and puree until smooth. Chill to room temp or cooler. From Red Fire Chef Kristen Schafenacker, 2007.
FRESH TOMATO AND FETA SAUCE FOR PASTA
1/2-pound angel hair pasta; fresh, great-tasting tomatoes, enough to make 2 cups chopped tomatoes or 2 cups halved cherry tomatoes; 2 1/2 tablespoons lemon juice; 1/4 cup olive oil; salt and pepper; feta cheese
Boil pasta in large quantity of salted water until just tender. Meanwhile, chop tomatoes and place in bowl. (If you’re using paste, or Roma-type, tomatoes, you may first cut a shallow X in the bottom of each, dip the tomatoes in the boiling pasta water 10-20 seconds, and remove skins.) Place lemon juice in a large bowl; whisk in oil and add salt and pepper to taste. Rinse and drain pasta; toss with oil mixture. Transfer pasta to a large, shallow platter and top with chopped tomatoes. Crumble feta on top, as much or as little as you like. Serve at room temperature. This recipe came from a sister’s friend. You can vary the amounts to serve any number of people. Makes 3-4 servings.
8 cups cubed ripe seedless watermelon (1 8-pound watermelon), 2 organic mini cucumbers or ½ English cucumber (1 cup sliced), 2 ounces Feta cheese crumbles, Zest of 1/2 lemon, 4 basil leaves, Sea salt, for garnish
Chop the watermelon into cubes. Slice the cucumbers (if using an English cucumber, slice it into half-moons). Chop the basil. Zest the lemon. Arrange the watermelon and cucumbers on a platter. Sprinkle with feta crumbles, lemon zest, and sea salt. Taste and adjust flavors as desired. (If you’d like, you can add freshly ground black pepper or a drizzle of olive oil.) Serve immediately. If making ahead, refrigerate the cubed watermelon separately: it releases a lot of water after it is cut. Then assemble the salad directly before serving.
3 cups cubed watermelon, 10 ounces (2 heaping cups) frozen strawberries, 1 banana, either frozen in slices or at room temp
Chop the watermelon. Place all ingredients in a blender, and blend until smooth and creamy. Serve immediately.
WATERMELON AND BLUE CHEESE SALAD
½ cup light olive oil, ¼ C white balsamic vinegar, slat and ground black pepper, 5 lb. watermelon cut into bite-sized cubes, 1 small sweet onion, thinly sliced, 2 T chopped fresh mint, 6 oz. crumbled blue cheese, ½ C light olive oil
Whisk olive oil, vinegar, salt, and pepper together in a bowl until smooth. Mix watermelon, onion, and mint together in a separate bowl. Drizzle dressing over watermelon mixture and add blue cheese; toss well.